How to Impress Any Girl

10 Coolest Ways To Impress A Girl


Love is life. Without love, life is meaningless. So, you must love anyone in your life. There are many men around us who have found their dream girl. They did this with some simple tricks. There are many others who love their dream girl, but can not propose due to fear. In this post, I will help them and provide some ways to impress a girl.

1. Make up your mind at first. If you want anyone so badly, the chance of getting her increases by many times. So, if you think, you love her, stick to your position, never hesitate, never compare. It is the first and most important way.

2. Try to talk to her. Always pick up her favorite topic. Look at her eyes while talking. Girls like those who can look at their eyes, not other parts.



3. Remain well dressed and clean shaved. Girls like perfumes also. Make her feel that you are a gentleman. She will be attracted to you by your gesture.

4. Help her in anything. Girls like those who help them. Try to do those simple jobs she needs. Help her with a smile on your face. Your job is half done!

5. Do not talk on your mobile phone while you are with her. Give your 100% concentration to her. Don’t look at other girls. If you talk to her on cellphone, listen carefully and make her feel that you are attentive to her speech.

6. Ask about herself. Girls like this type of questions. Ask about anything she likes, dislikes, her past, future plans, family, friends etc.

7. Try to meet her friends and make them friends. Girls like those who can maintain a good social relationship.

8. Praise her regarding appearance. Tell her about her positive characteristics. Tell her, you are looking very beautiful today. This simple words will make your job 90% done!

9. Try to take her opinion before starting a work. It will make her feel that you give importance to her thoughts.

10. At last, take a rose, look at her eyes and say simply, I LOVE YOU. There are 99.99% chances that you will be succeeded.

Happy life!

how to make Chinese Chilled Noodles easy

Chinese Chilled Noodles

Total Time: 3 hr 35 min
Prep: 25 min
Inactive: 3 hr
Cook: 10 min
Yield: 8 to 10 servings

Ingredients
1/2 cup sesame oil
7 tablespoons black soy sauce
3 tablespoons balsamic vinegar
4 tablespoons granulated sugar
1 tablespoon kosher salt, plus additional for cooking pasta
2 teaspoons Fresh Chile Oil, recipe follows
12 scallions, roots trimmed, green and white parts thinly sliced, divided
1 pound 1/16-inch long thin noodles, regular spaghetti, or fresh Chinese egg noodles
Fresh Chili Oil:
8 fresh red cayenne chile peppers
2 fresh red Scotch bonnet chile peppers
1 cup canola oil
1 teaspoon kosher salt
Directions
Bring a large pot of water to a boil. Meanwhile, in a large bowl, combine the sesame oil, black soy sauce, balsamic, sugar, salt, and Chile Oil. Whisk to blend. Stir in half of the sliced scallions. Set aside in the refrigerator.

When the water boils, season with salt until the water tastes like seawater. Plunge the pasta in the boiling water and cook, 1 to 2 minutes, until al dente. Place a colander in the sink. Remove the pot from the heat and pour off most of the water into the colander, catching any pasta as the water pours out.

Remove the colander from the sink and fill the pot still containing the pasta with cold water. You want the pasta to cool quickly by being submerged in the cold water. This will assure a chewy texture.

Drain the pasta thoroughly in the colander, shaking it a few times to remove excess water covering the pasta. Spread a kitchen towel on a flat surface and turn the noodles onto the towel. Gently use a second towel to dry the noodles. Removing the excess moisture assures that the sauce will have its proper flavoring effect on the noodles. Any water from cooking the pasta dilutes the noodles and makes them taste more like water than anything else. Gingerly transfer them the bowl with the sauce. Use your hands to mix the pasta and the sauce, taking care that all of the pasta gets coated. Cover with plastic and refrigerate until ready to serve.

These noodles can marinate for a few hours or overnight before serving. Serve them cold, tossing them again in the sauce just before serving, and garnish with the remaining scallions.

Fresh Chili Oil:
Remove the stems from the chiles then place in a food processor and blend until they are completely broken down.

Use a rubber spatula and scrape into a medium sized saute pan. Add the oil and stir well. Set the pan over medium-low heat. Gently warm up the oil slowly so it draws out the color and flavor of the chiles. Stir well and season with salt. Once the oil is barely simmering, cook for 5 to 6 minutes. hut off heat and allow to cool. Store in an airtight container until ready to use.

CHICKEN TANGRI KEBAB Easy to make

CHICKEN TANGRI KEBAB

Chicken leg piece is marinated in curd, ginger garlic and spices and marinated to get this recipe

Ingredients:

2 large leg pieces of chicken
1/2 c curd
1 tblsp lemon
1 tsp garam masala powder
1 tsp red chili powder
Salt to taste
1 tblsp ginger garlic paste
A few drops of edible orange color
How to make chicken tangri kebab:
Clean and wash the chicken pieces and make random slits on them
Mix all the ingredients except salt together.
Rub and wrap chicken pieces in it and keep aside for an hour
Now mix in the salt.
Grill the chicken pieces till they are cooked well on both the sides.
Sprinkle lemon juice and chat masala and serve with onion rings

CHICKEN DRUMSTICKS easy to make

CHICKEN DRUMSTICKS

Ingredients:

6 Chicken Drumsticks
1 tbsp ginger-garlic paste
2 tbsp All-purpose flour (maida)
2 tbsp corn flour
2 eggs (beaten)
1/4 tsp pepper / chili powder
A pinch of sugar
Salt To Taste
1 tbsp Soya sauce
Oil for frying

How to make chicken drumsticks:

In a bowl add Soya sauce, ginger-garlic paste, sugar.
Add chicken wings coat well and set aside for 1/2 hour.
Make a smooth batter by adding corn flour, all purpose flour, salt, pepper and beat in the eggs .
Heat oil in a wok / kadhai.
Dip each wing in the batter and coat evenly and deep fry the drumsticks till golden brown.
Serve chicken drumsticks hot with thin slices of onions and lemon.

CHICKEN PAKORA Easy to make

CHICKEN PAKORA

Ingredients:


500 gm Boneless Chicken Pieces
2 tbsp Oil 
1 tsp Ground Cumin
1 1/2 tsp Salt
1-2 each Chopped Green Chillies (Jalapeno)
1 Chopped Onion 
1 tsp Ginger-Garlic paste
2 tsp Vinegar 
1 cup Curd
1 tsp Lemon juice



Preparation:

Put everything but chicken and batter in blender and blend till fine
Marinate the chicken pcs with the resulting mixture
Keep in the fridge for 40 minutes.
Put chicken in batter
Deep fry it until its colour changes to golden brown Condiments
Serve the chicken pakora with coriander or mint chutney or tomato ketchup

Tandoori Salmon Easy to make

Tandoori Salmon

Preparation Time: 10 min
Cooking Time: 20 min
Number of servings: 4

Ingredients :

4salmon fillet
200gfat free yogurt
4tablespoonslemon juice,equivalent to the juice of 1 lemon
1tablespoonmedium curry paste
1teaspoonground ginger
1teaspoonturmeric ground
1teaspoonpaprika
1teaspoonground cumin
1teaspoonground coriander
cooking method
1. Mix all the ingredients together except the salmon.
2. Pour the mixture over the salmon fillets and coat them well.
3. Leave to marinate in the refrigerator overnight or for at least 4 hours.
4. Place the salmon fillets on a baking tray keeping the remaining marinade aside.
5. Bake in a preheated oven at 180 degrees for 20 minutes or until the salmon is cooked through and golden brown. As the coating of the salmon dries up during cooking, top it up with the remaining marinade.

Best served with basmati rice. If desired, a crushed garlic clove can be added to the marinade ingredients.

BIRYANI BADSHAHI Easy to make

BIRYANI BADSHAHI

Ingredients:

1/2 kg Mutton 
250 gms Rice parboiled
311/2 tblsp Lemon Juice
10 blanched Almonds (Badam) 
1/2 tblsp Mint Leaves (Pudina Leaves) 
1 cups Butter
1 handfuls chopped Coriander Leaves (Dhania Patta) 
1/2 tblsp Cumin Seed (Jeera) 
2 large sliced Onion (Kanda Pyaaz) 
2 Brown Cardamom (Elaichi Moti) 
1 tblsp Oil 
4 pods Garlic (Lasun) 
2 Cloves (Lavang) 
1 " long piece Ginger (Adrak) 
1/2 tblsp Saffron (Kesar) 
1/2 tblsp Green Chilly (Hari Mirch) chopped
1/2 tblsp Red Chili Powder (Lal Mirchi) 
1/2 " Cinnamon (Tuj/Dalchini) 
1/2 kg Curd (Dahi) 
125 gms Milk 
3 cups Water
How to make biryani badshahi:
First wash and soak rice.
Then fry sliced onions to a golden brown color.
Soak saffron in water.
Now grind ginger, red chillies, garlic and almonds and fry these in butter.
Add it to the mutton and salt and stir for 5 minutes.
Now add water and cook onlow flame till meat becomes tender and about 1 cup of gravy is left.
Boil rice with salt in another pan.
Put curd into a piece of muslin cloth and let the water drain away.
Add cloves, cardomoms, cumin seed, mint leaves, chopped chillies and coriander in drained curd.
Strain the saffron water and add lemon juice.
Add all this to mutton.
Sprinkle half of the boiled rice over the mutton and then spread a layer of fried onion and then of rice again.
Now pour milk and some butter and cover the vessel.
Seal the edges of the pan with flour paste.
Place the can on flame for one hour.
Serve it very hot with some curry.

KHASTA POROTA Easy to make

KHASTA POROTA

4 tblsp ghee
2 cup refined flour (maida)
1 egg 
1 tsp salt
1 tblsp sugar
water as required
How to make khasta porota :
Melt the ghee.
Mix everything flour, sugar, salt.
Mix in 2 tblsp of ghee and the egg and mix well.
Mix in enough water and knead into a soft dough.
Divide the dough 3 portions.
Roll out each portion into a chappati.
Cover with a damp cloth and keep aside.
Spread a little ghee on a flat surface.
Keep one chappati on it.
Apply some ghee to the chappati and gently pull the edges of the chappati so that it gradually spreads into a thin one.
Fold into half and again into half to resemble a triangle.
Keep it covered with a damp cloth.
Preheat up the oven to 190ºc.
Gently pat each triangle to a fairly thin chappati.
Keep them at least 10 cm apart on the baking tray.
Bake in the oven at 190ºc for about 30 minutes.
Serve hot with mutton curry.

BENGALI FISH CURRY Easy to make

BENGALI FISH CURRY

2 tblsp lemon juice2 tbsps.
mustard oil for frying
salt to taste 
8 fish fillets8 
1 tblsp red chilli powder
4 red chillies whole
salt to taste 
1 tsp mustard paste
1 tsp turmeric powder
4 green chillies slit
2 tblsp coriander powder
1 tblsp garlic paste
1 tsp mustard seeds
1 bay leaf
2 cup onions chopped
1 tblsp ginger paste
1 tsp turmeric powder
1 tsp onion seeds (kalonji)
How to make bengali fish curry :
Clean and cut fish fillet, wash well, remove excess water and then marinate with limejuice, turmeric powder and salt.
Keep aside for 30 minutes.
Heat up a pan, mix in 1 tblsp oil, shallow fry marinated fish from both sides until slightly browned.
Take off and keep aside.
Heat up remaining oil, mix in mustard seeds, kalonji, whole dry red chillies and bay leaf, stir fry for a few minutes till seeds crackles, mix in ginger, garlic paste and stir fry again for a moment.
Mix in cut onion and stir fry until slightly brown in colour.
Mix in mustard paste, red chilli powder, coriander powder and turmeric powder, stir fry masala nicely until oil starts separating.
Adjust water and salt, bring to boil and then mix in shallow fried fish, put green chilli slits on top.
Stir fry on a slow flame until fish get cooked and oil starts floating on top of gravy.
Take off and decorate with cut green coriander leaves.

RUSSIAN PUDDING Easy to make

RUSSIAN PUDDING

Here's a delicious pudding recipe with fruits and chocolate. Learn how to make Russian pudding.

1 cake
2 cup fresh cream
4 cup milk (doodh) 
4 tsp custard powder
1/2 cup sugar
1 orange (santra) 
1 apple (seb) 
1 cup grapes (angoor) 
1 slice pineapple (annanas) 
few chocolate pieces
How to make russian pudding:
Beat cream so as to thicken it.
Mix custard in 1 cup cold milk.
Boil remaining milk.
After 1 boil, add sugar and custard and stir continuously until it thickens.
Then remove it from the flame.
Cut orange, apple, pineapple and grapes into small pieces.
Cut cake also into small pieces.
Spread cake pieces in a dish and then custard and all the fruits.
Refrigerate it for sometime for setting.
Then spread cream on it.
Grate chocolate and garnish the pudding with it.
Serve it chilled.

Paneer With Capsicum Easy to make

Paneer With Capsicum

Paneer cubes marinated in capsicum paste and baked.

400 gms cottage cheese (paneer), cubed
50 gms capsicum (shimla mirch), chopped fine
200 gms curd (dahi)
2 tsp salt
1 tblsp garam masala powder
1 bunch coriander leaves (dania patti), chopped fine
15 gms mint leaves (pudina patta), chopped fine
6 flakes garlic, chopped fine
Salt to taste
For the garnishing:
100 gms red cabbage, shredded
1 lemon, sliced
How to make paneer with capsicum:
Grind into a rough paste, chopped capsicum, curd, salt, garam masala powder, coriander leaves, mint leaves and garlic together.
Cut the paneer pieces into cubes and marinate them them in the mixture for 2 hours.
Put these pieces on skewer and grill them till soft and done.
Serve with lemon slices and shredded red cabbage.

Tandoori Chicken Chaat Easy to make

Tandoori Chicken Chaat

An appetiser of sliced tandoori chicken in a spicy masala with a touch of raw mango. Learn how to make tandoori chicken chaat.

2 tandoori chickens, shredded
1 tblsp lemon juice
salt to taste
1/2 tsp chilli powder
1 tblsp oil
1/2 cup raw green mango (kachha aam)
1/2 cup onions, sliced fine
2 tsp green chillies, chopped
40 gms coriander leaves, chopped
2 tsp chaat masala
1 tsp ginger (adrak), julienned
How to make tandoori chicken chaat:
To make the lemon dressing add together lemon juice with salt, chilli powder and oil. Keep this dressing aside.
Cut the raw mango into thin strips.
Mix the raw mango strips, onions, green chillies, coriander leaves, chaat masala, shredded chicken pieces and the lemon dressing well.
Serve immediately, garnished with chopped ginger.